Cristina's Chicken Enchiladasenchiladas 1.00 tablespoon butter 0.50 onion diced 1.00 cooked chicken - shredded 1.00 16 oz. can enchilada sauce 1.00 cup shredded jack cheese 8.00 flour tortillas 0.50 cup scallions - chopped 1 sour cream; olives, cilantro 1 ; for garish Directions: In a large pan, melt the butter and add the shredded chicken and onion. Saute briefly. To assemble, dip the flour tortillas in the enchilada sauce. Place 2 T. of the chicken mixture in the middle of the tortilla. Sprinkle with 2 T. shredded jack cheese and a pinch of scallions. Roll each tortilla into a cigar shape and place in a storage container to freeze. Pour the remaining enchilada sauce over the finished tortillas, sprinkle with remaining cheese. To bake, bring enchiladas to room temperature and bake at 350 degrees for 45 minutes to 1 hour. Garnish. Converted by MC_Buster. Converted by MM_Buster v2.0l. |
